Best 3 Stewed Rabbit Recipes
Welcome to the delectable world of stewed rabbit, a culinary journey that promises a symphony of flavors and textures. Our carefully curated collection of recipes takes you on an adventure through various cooking styles, each showcasing the unique charm of this versatile meat. From the classic French Lapin à la Moutarde to the rustic Italian Coniglio in Umido, our recipes cater to every palate and skill level. Whether you prefer a slow-simmered stew or a quick and easy one-pot dish, we have something to滿足 satisfy your cravings. Along the way, you'll discover delightful variations featuring aromatic herbs, tangy sauces, and a symphony of vegetables. So, grab your apron and let's embark on a culinary exploration that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
STEWED RABBIT
Steps:
- Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
- Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
- Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.
STEWED RABBIT WITH PRUNES
Steps:
- Place the prunes in a large mixing bowl, pour over the hot water and leave to soak for at least 1 hour. This can be done while the rabbit is cooking. Season half the flour with salt and pepper and use to coat the rabbit pieces on all sides, shaking off any excess. Heat the butter and oil in a large saucepan, add the rabbit pieces and brown on both sides. You may have to do this in batches. Remove the rabbit pieces and set aside. Add the bacon to the pan and fry for about 5 minutes. Add the onions, leek and carrots and cook for 7 minutes, stirring from time to time. Return the rabbit pieces to the pan, sprinkle the remaining flour over the meat and vegetables and cook for 3 to 4 minutes, turning the meat from time to time. Gradually add the beer, allowing the sauce to thicken slightly between each addition then add the vinegar, garlic, thyme, bay leaves, and clove. Mix well, reduce the heat, cover and simmer, covered, for 1 hour, stirring from time to time. Add the prunes, together with the water they were soaking in, bring to the boil then reduce the heat, cover and simmer for a further 45 minutes until the meat is very tender. If the sauce is too thin, simmer uncovered during this last segment. Serve hot.
STEWED RABBIT
This is the recipe I use when I find these little varmints in my vegetable garden. I found this recipe in a cookbook years ago and have adjusted it over the years to fit my taste.
Provided by Sgt. Pepper
Categories Stew
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Shoot the little critter.
- Clean and cut into serving size pieces.
- In a Dutch oven or frying pan heat the oil and butter.
- Brown rabbit adding salt and pepper on all sides.
- Remove rabbit and set aside.
- Brown onion, green pepper, and celery and Garlic.
- Salt and pepper lightly.
- Add tomato sauce, tomatoes, rosemary, and wine.
- Cook slowly for 30 minutes, uncovered.
- Return rabbit to sauce.
- Cover and cook about 45 minutes or until rabbit is tender.
Nutrition Facts : Calories 361.4, Fat 19.1, SaturatedFat 6.5, Cholesterol 79.9, Sodium 410.3, Carbohydrate 12.5, Fiber 2.6, Sugar 6.5, Protein 24.7
Tips for Stewing Rabbit:
- Choose the Right Cut: Select a young rabbit for tender and flavorful meat. Ideal cuts include the legs, shoulders, and loin.
- Brown the Rabbit: Browning the rabbit before stewing adds depth of flavor and color. Do this in a large pot or Dutch oven over medium-high heat.
- Use a Quality Stock: The stock forms the base of the stew, so use a good quality homemade or store-bought broth. Chicken, beef, or vegetable stock are all suitable options.
- Add Aromatics: Enhance the flavor of the stew by including aromatic vegetables like onions, carrots, celery, and garlic.
- Season Generously: Don't shy away from seasonings. Use a combination of salt, pepper, herbs, and spices to create a well-rounded flavor profile.
- Simmer Low and Slow: Stewing rabbit requires patience. Simmer it gently over low heat for at least 1 hour or until the meat is fall-off-the-bone tender.
- Thicken the Sauce: If desired, thicken the stewing liquid towards the end of cooking. Options include adding a cornstarch or flour slurry, mashed potatoes, or pureed vegetables.
- Serve with Sides: Stewed rabbit pairs well with various sides. Try mashed potatoes, egg noodles, rice, or crusty bread for a comforting meal.
Conclusion:
Stewed rabbit is a classic dish that offers a rich and flavorful dining experience. By following the tips mentioned above, you can create a delectable stewed rabbit that will impress your family and friends. Don't be afraid to experiment with different ingredients and techniques to find your perfect stewed rabbit recipe. Bon appétit!
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